Pongal Recipe, How to Make Ven Pongal, Khara Pongal
Pongal is a South Indian breakfast from Tamil Nadu. A porridge like savoury dish. Rice and moong dal/lentils are cooked and tempered with cumin, pepper, ginger and ghee to make a delicious dish called as Khara Pongal or ven Pongal.
A very quick & easy to make breakfast. I usually make Pongal for breakfast or lunch or dinner when I’m in no mood to cook elaborately & need something quick, easy to make. 5 minutes in the kitchen is all you need to make Pongal.
Follow these exact measurements to make delicious Pongal.
Recipe posted for Preethi & bachelors, every beginner, novice cook in the kitchen. Hope the recipe helps. :)
- 1/2 cup medium grained rice
- 1/3 cup split moong dal
- 3 tablespoons of ghee
- 1/2 teaspoon of mustard seeds
- 1/2 teaspoon of cumin
- 1 inch1-inch ginger
- 3 green chillies
- 1/2 teaspoon of freshly ground pepper
- 2 leaflets of curry leaf
- A pinch of turmeric powder
- Salt to taste
- 1.5 cups of water
Prep Time: 5 minutes
Cooking Time: 15 minutes
Ready In 40 minutes
- Heat up ghee in a pressure cooker. Add in mustard seeds.
- When they start spluttering, add cumin seeds.
- When cumin stops spluttering, add finely chopped ginger, slit green chillies, freshly crushed pepper, curry leaves & saute them for 30 seconds.
- Add turmeric powder & saute for few seconds as turmeric is fat soluble.
- Then add water, salt & mix well. Check & adjust salt.
- Add washed rice grains, split moong dal & mix well.
- Close the pressure cooker & cook it for 1 whistle.
- Once the pressure is released, enjoy steaming hot Pongal.
- Rice & split moong dal would be well cooked & mushy, infused well with the flavour of ghee & cumin seasoning. It would be semi-thick in consistency.
Serving suggestions: Serve Pongal steaming hot with ghee on top with a coconut chutney if you wish.
- Pongal is also made using dried pieces of coconut, grated coconut, fried cashews.
- If you’re using grated coconut, dried coconut pieces, mix them in just before serving.
- If you’re using cashews, fry them in ghee along with green chillies until golden brown in step 3 above.
- Traditionally whole peppercorns are added instead of crushed pepper to Pongal.
- You can roast split moong dal before hand for few minutes & use it to make Pongal for added taste.
Tags: Khara Pongal, ven Pongal, Pongal recipe, South Indian breakfast, bachelor, bachelor recipe, recipe, food, cooking, breakfast recipe, quick recipe, easy recipe, vegetarian.